Measure Japanese short-grain white rice (Nishiki is my favorite) into the pot of a large rice cooker. Cover with several inches of cold water, and agitate the grains until the water is opaque. Pour out the cloudy water; repeat until the water runs mostly clear (3 to 4 times). Add water to level indicated in rice pot (or use the old-fashioned method, placing the tip of your thumb on top of the rice, then adding water to the first knuckle). Cook according to manufacturer's instructions.